Goat Cheese and Spinach Pasta
Do you like goat cheese? If you do, this ones for you! If not, read below.
Now, I know that goat cheese has a tangy and tart flavour that everyone may not like, but when used in this pasta recipe it creates a creamy sauce with the spinach, basil, garlic, onions and Parmigiano-Reggiano. The flavours all compliment each other perfectly. So, even if you aren’t a fan of goat cheese, I still think you should try this recipe, you may love it!
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RIGATONI WITH GOAT CHEESE, SPINACH, BASIL, ONIONS, GARLIC & PARMIGIANO-REGGIANO
Recipe by: Mark Calaminici | Food Loves Company
Serves 4
Ingredients
3 tbsp extra virgin olive oil
½ small sweet onion, finely chopped
1-2 garlic cloves, thinly sliced or chopped
1-2 tbsp unsalted butter
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
200g Goat cheese, broken up into pieces
1 lb rigatoni pasta
150g fresh spinach, finely chopped
8g (8-10 leaves) fresh basil, chiffonade or torn
1 lemon wedge, juiced
30g Parmigiano-Reggiano, finely grated
Method
1. In a large pasta pan or frying pan on low-medium heat, add extra virgin olive oil and onions. Saute until onions have softened. Add garlic, butter, chili flakes and season with salt and freshly cracked pepper. Once garlic is tender, bring heat to low. Add goat cheese and let melt, stirring occasionally.
2. Cook the rigatoni in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
3. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the spinach, basil, lemon juice and mix and toss. Turn off the heat or remove the pan from the heat and add the Parmigiano-Reggiano, a handful at a time and then mix and toss to incorporate into the pasta. You should end up with a smooth silky and creamy sauce. Enjoy!
Until next time, ciao!
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Creamy Goat Cheese Pasta with Sun Dried Tomatoes
This creamy pasta with goat cheese and sun-dried tomatoes is packed full of flavour and it's ready in just 15 minutes. The sun-dried tomatoes and soft goat cheese are a killer combo, and the pine nuts and rocket add extra depth to this vegetarian pasta recipe that's so easy to throw together on a busy weeknight.
See the whole recipe at:
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10 Minute Goats Cheese Angel Hair Pasta
Angel Hair Pasta cooks in 3 minutes so it's a great secret weapon for those super busy weeknights!
This is a sneak preview recipe that isn't even on the RecipeTin Eats site yet. :) Grab the recipe below!
INGREDIENTS
5oz/150g angel hair pasta (thin spaghetti)
2 garlic cloves, sliced
3 tbsp olive oil
3.5oz/100g goats cheese, crumbled
2 tbsp parsley, finely chopped
1/2 lemon
DIRECTIONS
1. Bring a large pot of salted water to boil.
2. Add pasta and cook for 2 minutes. Scoop out 1 mug of boiling water, set aside.
3. Heat oil in a fry pan over medium high heat. Add garlic and saute for 30 seconds.
4. Use tongs to transfer the pasta directly from the pot into the frypan.
5. Add 3/4 cup of reserved water and toss gently for 1 minute (this is called emulsification and it is an Italian secret for making simple luscious pastas!)
6. Remove from heat, add herbs, toss pasta, then add most of the goats cheese, toss gently.
7. Season to taste. Garnish with zest of lemon, reserved goats cheese and fresh parsley. Serve immediately!
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Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Ree Drummond's TikTok-Style Baked Goat Cheese Pasta | The Pioneer Woman | Food Network
Ree puts her own spin on the ever-so-popular baked pasta trend by using creamy goat cheese instead of feta!
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Baked Goat Cheese Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish
Directions
Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
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Ree Drummond's Baked Goat Cheese Pasta | The Pioneer Woman | Food Network